Saltimbocca alla Romana
Here how to make Saltimbocca according to the original Roman recipe.
Do you have unexpected guests at dinner and you are looking for a quick and easy recipe? Here’s the solution Saltimbocca alla Romana.
The quick and easy Italian recipe you were looking for.
Saltimbocca which in English means “jump into the mouth”, is one of the most traditional dishes of Roman gastronomy. Such as Spaghetti alla Carbonara or Bucatini all Amatriciana.
A simple and quick recipe. In fact, in only 15 minutes you will have ready a delicious meat dish.
I will be honest, I believe that almost all people in Italy, including myself we ignore why Saltimbocca alla Romana are called “Saltimbocca”. Perhaps there is a link between the name and the goodness of the dish, that every bite can be so irresistible to “jump into the mouth”? We do not know and, this is my imaginary hypothesis.
What is Saltimbocca alla Romana:
Tender escalops of veal topped with Prosciutto Crudo (Parma ham) and fresh sage leaves. Everything held together with a toothpick and cooked in dry white wine and butter.
How to prepare Saltimbocca alla Romana:
First, you must tenderize the meat by pounding it with a meat mallet. Or ask your butcher to do it for you.
This is a fundamental step to prepare the meat for Saltimbocca alla Romana.
Lay on each escalope a slice of Parma ham and a sage leaf then insert a toothpick to hold all three layers together.
How to cook Saltimbocca alla Romana:
Lightly flour the escalope on both sides. Place them in a pan with butter ham and sage side down and brown them for less than a minute.
N.B.(Parma Ham will become hard and too salty if it cooks too long).
Flip each escalope and brown on the other side, again for only a minute.
Then add white wine and cook for another 30 seconds.
Remove the Saltimbocca from the pan and set aside a warmed serving plate.
Put in the pan 30 gr. Butter mix well with a wooden spoon or shake the pan until the butter has melted and simmered for one minute to get a slightly thick sauce.
Serve two Saltimbocca per person.
In a 12 inch non-stick pan you can cook only two portions of saltimbocca. What to do if you need to cook more portions and you don’t have a bigger pan? Simple!
Brown the first four scallops on both sides, remove to a plate and cover with foil to keep warm. Then
brown the other four scallops in the same way.
Put the previous four back into the pan overlapping them.
Continue cooking as explained in details in the recipe below.
N.B. It is unnecessary to add salt when cooking the Saltimbocca alla Romana because the ham is already salty, but this depends on your taste.
Saltimbocca alla Romana
- 4 Slices Veal Escalopes
- 4 Slices Prosciutto di Parma ( Parma Ham )
- 4 Leaves Fresh sage
- 60 gr. Butter
- 150 ml. Dry White Wine
- Salt & Pepper ( optional )
- Prepare Saltimbocca.
- Pound the escalopes with a meat mallet to tenderize them.
- Lay on each escalope a slice of Parma Ham and a big sage leaf.
- Pin all three layers with a toothpick.
- Cook Saltimbocca
- Put in a large skillet 30 gr. of butter
- Let it melt over medium heat.
- Lightly flour the escalope on both sides.
- Place them in the skillet, ham and sage side down and, brown them for less than a minute.
- Flip each escalope and brown on the other side, again for only a minute.
- Then add white wine and cook for another 30 seconds.
- Remove the Saltimbocca from the skillet and set aside in a warmed serving plate
- Put in the skillet the rest of Butter.
- Stir with a wooden spoon or shake the skillet until the butter has melted and simmered for one minute to get a slightly thick sauce.
- Pour the sauce over the saltimbocca.
- Serve two Saltimbocca per person